Food Finds · One Pot Meals · Trail Cooking

Recipe Re-Do: Pasta with Herbes de Provence

It is time for another of Sarah’s Recipe Re-Do’s, where she takes a solid, good sounding recipe and makes it over – to be more trail friendly and most of all? Easier!

Today’s is a re-do of a recipe featured recently on another website – Pasta with Herbes de Provence. The issues in the original recipe were slightly vague ingredient list, too many bags for packing and time wise it relies on the hiker having plenty of sit around camp time. We will get you out the door to the trail and have you macking down on dinner in a fraction of the time!

Find the recipe for our version of Herbed Pasta de Provence at TrailCooking.

Getting all the ingredients together:

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I used my favorite organic mushrooms, Fungus Among Us‘s organic Criminis. For the sun dried tomatoes I used Harmony House Foods diced tomatoes. They are truly dry so carry well – very shelf stable, but rehydrate in almost no time. For the pasta I used Barilla brand angel hair (great taste!). I packed the shelf stable Parmesan cheese (the green can) with the herbs and used dry garlic over fresh. Much easier to carry. A hint is grind your herbs a bit before packing for better texture in dinner. Find oil packets at www.packitgourmet.com or www.minimus.biz As for the herbs? Find a blend at your local grocery store or if inclined, make your own!

You might notice the can of chicken at the top – it is a new product I found this weekend. Shelton’s Premium Breast of Chicken. It is carried in natural food stores and is free range, no antibiotics, gluten free chicken only containing chicken breast, water and sea salt. Oh and it has our beloved pop top! It is some of the best canned chicken I have smelled and tasted. Well worth the premium price (it was in the mid $3 range).

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The original recipe called for soaking your tomatoes and mushrooms for 30 minutes to an hour. With uniform sized and high end ingredients you don’t have to presoak! Honestly, presoaking is way over rated. You can almost always get away without doing it – in very high altitude it is worth doing it though. But you don’t need hot water. Cold water works just fine to soften up dried foods.

In this case, pour your water in your pot, add in the dry items and put on the stove. Bring to a boil. By the time your water boils the thinly cut items will be nearly rehydrated.

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Add in the canned chicken, bring back to a boil and add in the pasta (I broke it in half to make packing easy and as well, it fits in the pot better).

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Once boiling, I keep the pot at a good simmer, with the lid off. Stir occasionally for time on pasta package. Then a quick drain off – a good tip is leave a little water behind (a Tablespoon or two), add in the olive oil, toss, then quickly toss in the seasoning blend.

In the original recipe it called for 2 ounces of oil (1/4 cup or so) that you then sauteed the rehydrated and drained vegetables, to which you then tossed with the cooked pasta. For a one person person 1/4 cup oil (4 Tablespoons) is too much – the pasta would be downright oily. Better to use a little starchy pasta water that is super flavored instead. Yum!

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Holding a pot of tasty pasta!

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For the recipe see TrailCooking.

~Sarah

4 thoughts on “Recipe Re-Do: Pasta with Herbes de Provence

  1. When you’re making pasta, you can’t use too much oil or too much garlic!

    But, seriously, Sarah, I was looking for the FBC method. You have made me trim down my cooking outfit to a GSI tea kettle and a cozy. I don’t carry pots any more, and I only run the MSR Pocket Rocket long enough to bring the water to a boil – less than 2 minutes.

    How about an FBC method for this recipe.

  2. Joe, it could be done FBC (and yeah, why did I leave that out??) You would want to use precooked and dehydrated pasta, packed with the veggies. Cover with near boiling water, cozied and proceed.
    I will add the full directions to the recipe, hows that sound? 😉
    ~Sarah

  3. Sarah:

    Yes, please. Skip the noodles – I’ve been dehydrating my own tomato sauce and using it with Ramen noodles. I can make a better sauce than Ragu!

  4. Heck, ramen would work great with it 🙂 I bought up a ton of the baked Nissin ramen before it disappeared this year! I use it for pasta all the time in trail meals.

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